Turkey Spinach Quinoa Meatballs

Dinner, Featured, Healthy | August 21, 2014 | By

meatballheaderI mentioned previously that I was doing some make-ahead meal prep for when Trevor was out-of-town, and this was one of the things that I wanted to try. There’s so many quick dinner options, but not many are healthy and things that my kids will actually eat. Parents out there, you understand.

So these turkey meatballs were perfect. I actually made a quadruple batch of them almost two weeks ago, and froze them into dinner sized portions. We pretty much ended up with four freezer bags full of these balls and plenty of easy, go-to things to eat. The best thing is that my kids actually eat them (and they have quinoa and spinach and don’t freak out about that!).

Meatballs on a cookie sheet Ugh, feeding kids sometimes can be a battle of wills, but with meals like this (that sneak the healthiness into dinner), it’s not too hard. Yes, I did serve these with a side of French fries, but who can blame me? I have another week of single motherhood to go so I’ll cut corners where I can.

This recipe originally came from The Lo Down, but I did make some changes. First, I swapped out the kale, which the recipe originally called for, with baby spinach. Nothing monumental here, but I just wanted to use up what I had in the fridge rather than buying more of something else. Also, I left out the cheese and didn’t fry them (to lighten up the recipe a little bit more). The meatballs didn’t really need the cheese (full disclosure: I completely put it in until I was going to put them in the oven); Plus it was easier to just roll the balls out and put them on a big cookie sheet in the oven rather than cooking them on the stove.

This is a perfect make-ahead meal and definitely something we’ll be eating again!

Read on for the recipe.

Turkey Spinach Quinoa Meatballs

  • Servings: 10-12 golf ball-sized balls
  • Difficulty: easy
  • Print

1 lb. ground turkey
3 eggs
1/2 cup crushed garlic croutons or breadcrumbs
1 c. finely chopped baby spinach (or kale)
1/2 onion, diced
3/4 c. cooked quinoa
2 cloves garlic, finely diced
2 tablespoons basil, finely chopped
1 teaspoon thyme, finely chopped
2 tablespoons tomato paste (or ketchup)
1 tsp. black pepper
3 tsp. kosher salt


Preheat the oven to 400 degrees.

Mix everything together in a big mixing bowl and make sure everything is completely incorporated. Spray your cookie sheet with some nonstick spray, and shape the balls into about golf ball size. Bake in the oven for about 25 minutes (or until the balls are firm and there is no pink in the center). Serve right away or allow to completely cool and put the entire cookie sheet into the freezer. Once they’ve completely frozen through (about two hours) take off the tray and store in an airtight container or plastic bag.



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